Whisk all ingredients together in a stainless steel bowl and set over a bain marie (double boiler), whisking constantly over the heat until the mixture is thick and puffy like marshmallow about 5 minutes, done slowly. Remove from the water bath and whisk in the cool chocolate then cool to room temperature.

Beat the whites in a separate bowl until soft peaks then add 1/4 t cream of tartar, then gradually beat in 1/4 cup sugar. Increase the speed to high and beat until the peaks are stiff.

Use a large spatula and stir one-quarter of the egg whites into the chocolate mixture, then gently fold in the remaining whites.
In another bowl, beat 1/2 cup cold heavy cream and gently mix into the mixture.

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